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1

Response surface optimization of manufacturing dietary starch products

100%
Le T.-B. J., Bialas W., Lewandowicz G.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2009
|
tom 08
|
nr 4
51-62
Background. The development of food ingredients that beneficially affect the human organism has attracted much interest recently. Especially important seems to be resistant starch i.e. starch fraction which resists hydrolysis catalysed by amylases present in the gut. Although research on starches resistant to amylolytic enzymes began in 1990s, there is still lack of cheap and easy methods of its production. The aim of the work was to optimize the process of high pressure homogenization of potato starch pastes in order to reduce their digestibility to the utmost. Material and methods. The optimization of the homogenization process was examined by means of the commercial software STATISTICA. Homogenisation was performed for the pastes of the concentration of 5%. Digestibility of the obtained starch samples was evaluated by the amount of glucose formed after 16 h of hydrolysis with the mixture of pancreatic alpha-amylase and glucoamylase. Results. It was found that high pressure homogenization of starch pastes provides products of digestibility reduced up to 50%. Moreover, it was proved that at low temperatures, it is necessary to apply high pressure and low number of passages. At high temperatures, it is necessary to apply low pressure and high number of passages. Medium values of all of parameters did not provide low values of digestibility. Conclusions. The application of the response surface methodology (RSM) for development of dietary starch products allows a quick identification of important process factors (such as temperature, pressure or numbers of passages) and shows interactions between them
2
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The use of the mercury porosimeter for the evaluation of micropore size distribution in potato extrudates

80%
Jamroz J., Hajnos M., Sokolowska Z.
International Agrophysics
|
1996
|
tom 10
|
nr 4
3
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Studies on starch isolated from kudzu roots [Pueraria lobata Willd.]

80%
Achremowicz B., Tanner R. D.
Polish Journal of Food and Nutrition Sciences
|
1996
|
tom 05
|
nr 3
Starch from kudzu roots (Pueraria lobata) was isolated, characterized and compared with commercial available starch products such as potato, corn and wheat. The yield of starch from kudzu roots ranged from 65 to 162 g starch/kg depending on the age of the root. The examined diameters of kudzu starch granules showed that about 80% had an average diameter less than 32 µm. The fat and protein contents of the starch were about 0.15 and 0.08%, respectively. The HPLC analysis of enzymatic hydrolysate (alpha-amylase) of the starch showed that it contained low amount of reducing sugars, and the predominate carbohydrate was dextrin (Gn=45.6%). The viscosity obtained was 412 BU, being two-fold lower than the viscosity of both potato and corn starches, and somewhat closer to the viscosity of wheat starch. In addition, kudzu starch showed different physico-chemical properties compared to starches from other sources. These features could offer a novel application of this starch in carbohydrate processing industries.
4
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New possibilities in the starch extrudates investigations

71%
Jamroz J., Hajnos M., Sokolowska Z.
Żywność Technologia Jakość
|
1996
|
nr 2
183-190
5

Perspektywy rozwoju przetworstwa ziemniakow na skrobie

71%
Szczepaniak I.
Ziemniak Polski
|
2005
|
tom 15
|
nr 2
4-10
6
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Feeding deterrent activity of the Compositae plant extracts for the selected storage pests

61%
Nawrot J., Bloszyk E., Grabarczyk H., Drozdz B.
Prace Naukowe Instytutu Ochrony Roślin
|
1982
|
tom 24
|
nr 1
7
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The influence of the extrusion on some properties of the products from potato starch

61%
Jamroz J., Pikus S., Rogalski J.
Żywność Technologia Jakość
|
1996
|
nr 2
191-199
8

Wpływ pochodzenia botanicznego skrobi na strawność produktu dietetycznego otrzymywanego metodą wysokociśnieniowej homogenizacji

51%
Le Thanh-Blicharz J., Mikolajewska C., Lewandowicz G.
Zeszyty Problemowe Postępów Nauk Rolniczych
|
2010
|
tom 557
Previous research of the effect of high pressure homogenisation of the pastes on the properties of starch proved that at the optimal conditions (concentration of starch pastes of 5%, temperature of 50°C and pressure of 22 MPa) this process applied to potato starch causes the decrease of its digestibility of about 50%. In case of starches of other botanical origin the results were not so spectacular. Taking into consideration that pastes other starches reveal smaller values of viscosity than potato starch a thesis was put forward that this type of modification is efficient only if enough shear stress is applied. The aim of the present work was the verification of this thesis as well as the estimation of the suitability of different starches for the manufacturing of dietary stach product by high pressure homogenisation of the pastes. The most popular commercial starches i.e. normal corn, waxy corn, wheat, tapioca and pea were investigated. Rheological investigations on different starch species were made at the first stage of the experiment. As a result the concentrations of pastes of different starches, which caused the same stress under shearing as 5% potato starch pastes were found. Then, starch pastes of proper concentration were submitted to the high pressure homogenisation process. After that the digestibility of obtained products was measured. It was found that the high pressure homogenization of starch pastes provides products of digestibility reduced up to 50% irrespective of different starch origin. Moreover all the examined starches, at proper concentration, reveal similar response to mechanical stress. It causes the decrease of digestibility at the same level irrespective of starch origin. The effectiveness of the high pressure homogenisation in reducing digestibility, depends on the shear stress level and does not correlate with the amount of amylose. The selection of starch for physical modification by high pressure modification could be made only in respect to economical condition.
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